Chickpea Soup II14 Reviews
“This recipe is very fast and easy to make. It is especially nice to have on cold winter days and never lasts long in my house! It is so versatile you can add almost anything to it, such as pasta twists, chopped escarole, chopped spinach, broccoli, carrots, etc.” - by Linda
Original recipe yields 4 servings
- In a large saucepan over medium heat, combine the olive oil, onion, garlic, bell pepper, mushrooms, oregano, parsley, basil and red pepper flakes. Saute for about 5 minutes, or until onions are tender. Add the tomato sauce, chickpeas and water. Reduce heat to low, cover and simmer for 30 minutes.
Amount Per Serving (4 total)
- 193 cal
- 8 g
- 26.8 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"I was disappointed in this recipe the first time I prepared it. Last night I made it for the second time, and it turned out wonderfully! I added some salt to the recipe, extra mushrooms, some diced ca..." See morenned tomatoes, and a TON of chopped spinach -- I served it to friends, who immediately asked for the recipe, including my variations to it!"
"I did as the previous reviewer suggested and added the following: Lots of extra virgin olive oil, about 1 pound of mushrooms, lots of garlic, 1 tablespoon Italian seasoning, salt, 2 8 oz. cans of tom..." See moreato sauce and 1 can diced tomatoes with onion & garlic. Add spinach second to last and beans very last. This made a large amount and was even very good warmed up the second time around!"
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